"frittata" news and stories

Bacon, eggs, cheese -- yes, that combo usually means breakfast, but add pasta to the mix and suddenly you're looking at spaghetti carbonara. Kitchen Daily contributor Kemp Minifie played around with the proportions of egg and cheese in traditional carbonara recipes and came up with this unique -- and delicious -- frittata.

Get the Spaghetti Carbonara Frittata recipe.

The best place to take your first bite of a potato-filled frittata-like Spanish tortilla (not to be confused with a Mexican tortilla) is in a madrileño-packed tapas bar, with a good bottle of Albariño (not to be drunk, unless you're incredibly graceful, from the spouted glass porrón; I warned you). Then come home from Madrid and make the tortilla yourself. Blogger formalfallacy gives his tortilla just the right degree of doneness on the outside, with a solid interior (the potatoes and onions are poached in olive oil before the eggs are prepared).

Variations can include adding pimiento (as above), spinach and Manchego cheese (as in this Kitchen Daily recipe), or kale. And for the tapas-bar-at-home experience, whip up this recipe for mussels with chickpeas, pimiento, and saffron.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

This short, squat version of the zucchini gives the long, slender varieties a run for their money. In making self-contained little bowls, they're easy to serve, especially when they're stuffed with sausage, basil and tender zucchini flesh, as blogger Stef Noble has done in her simple recipe. A French round variety called Rond de Nice is palest green and Eight Ball (which I suspect this one is) is deep green with lighter flecks. Whether it also doubles as a forecaster for your future is anyone's guess.

In August you may not think so, because it's everywhere all the time, but zucchini fits in at almost any party. It's so mild that it blends easily when you want to add texture, color and fresh flavor to a dish, such as this recipe for frittata with feta and grape tomatoes.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

Crustless quiche. Photo: Pink of Perfection.

Professional chefs can spend hours using expensive ingredients to make beautiful dishes, that, on rare occasions, are so perfect we're afraid to eat them. But many home cooks manage to spend very little time and money on dishes that are equally appetizing.

Case in point: this quick crustless quiche from Pink of Perfection's Sarah McColl. While the lack of crust might make it more of a frittata than a quiche, we're more concerned with what's in it than what's not. Packed with portobello mushrooms, frozen spinach and an onion, this eggy meal is easy as pie (no, it's easier) and, better yet, it costs only $5 to make!

[Via Pink of Perfection]

As someone who has spent hours reading about how to perfect the omelet, the Italian frittata is another egg-based culinary delight I admit takes a certain skill. Like making an omelet, you must use just the right amount of ingredients so that the dish is not too cheesy or full of too many mushrooms. A frittata is somewhat a mix of an omelet and a quiche. It cooks over the stove in a skillet and is finished off in the broiler.

When entertaining, I often make frittata, because just one can serve up to 6 people. There are several different ways to make frittata. In southern Italian cuisine, especially Neapolitan cuisine, the frittata can contain spaghetti, macaroni, or another kind of pasta. Check out AOL's leftover spaghetti frittata recipe. A more traditional yet simple frittata might contain onions and Parmesan cheese.

Below are 8 savory frittata dishes:

1. Artichoke and Mushroom Frittata
2. Asparagus Frittata
3. Leek and Ricotta Frittata
4. Mustard Green and Sweet Onion Frittata
5. Alton Brown's Frittata
6. Ranchero Frittata
7. Mushroom and Potato Frittata
8. Gruyere, Ham, and Spinach Frittata